Throw it away, you may say. But what if I say you can easily make a dessert out of it, by adding an extra cup of milk?

You can make a delicious bread pudding out of it! You can even save some French bread from the toast and use in it. One effort, two different recipes, one for brunch, one for dessert. Ultimate cooking optimization! Gotta love it!

I’m assuming you have already made some Mother’s Day Treat (Freezable) French Toast, and have about a cup of egg mixture left. You don’t? No worries! You can still make this recipe from scratch, following the instructions underlined below. (Or you can choose to make both at once, starting from the French toast recipe, and freeze it all.) This amount should be enough for a family of 4 for a little dessert after dinner.

Break white bread into bite-size pieces and place them in a buttered 5 to 6” baking dish or individual ramekins. (Remove the crust if it’s very thick) Pour the egg mixture and let it soak completely. Sprinkle sugar and cinnamon on top.

Place the baking dish into a larger baking pan, and pour hot water into the outer pan to about half of the height of the egg mixture. Bake in a 375-400F oven until set, and top is golden brown. Serve warm or cold, with whipped cream or vanilla ice cream, or without.

Optional: Omit apples/raisins/dried fruit if you don’t have any. Or use melted bitter or semi-sweet chocolate instead.

So there you have an easy dessert for Mother’s day (or Mother’s Day prep-day) too!

Throw it away, you may say. But what if I say you can easily make a dessert out of it, by adding an extra cup of milk.

You can make a delicious bread pudding out of it! You can even save some French bread and use that in it. One effort, two different recipes. Ultimate cooking optimization! Gotta love it! (Or is it just me?)

I’m assuming you have already made some Freezable French Toast, and have about a cup of egg mixture left. You don’t? No worries! You can still make this recipe from scratch, following the instructions underlined below. (Or you can choose to make both at once, starting from the French toast recipe, and freeze it all.) This amount should be enough for a family of 4 for a little dessert after dinner.

Break white bread into bite-size pieces and place them in a buttered 5 to 6” baking dish or individual ramekins. (Remove the crust if it’s very thick) Pour the egg mixture and let it soak completely. Sprinkle sugar and cinnamon on top.

Place the baking dish into a larger baking pan, and pour hot water into the outer pan to about half of the height of the pudding. Bake in a 375-400F oven until set, and top is golden brown. Serve warm or cold, with whipped cream or vanilla ice cream, or without.

Optional: Omit apples/raisins/dried fruit if you don’t have any. Or use melted bitter or semi-sweet chocolate instead.